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Kernel Color and Shape as Guides to Potential Flour Performance in Wheat Marketing¹

A 16-year summary of flour quality data for important Pacific Northwest wheat varieties is used to illustrate that primary responsibility for maintaining an orderly wheat marketing system rests with plant breeders and associated cereal technologists.

The exact rate at which flour strength increases as protein content increases is an inherent varietal property which influences the suitability of hard-endosperm wheat flours for yeast-leavened products, and of soft-endosperm flours for chemically leavened baked goods. The U. S. Grain Standards group varieties having visibly similar identifying kernel characters into classes (or subclasses) which represent inherent differences in flour properties and use potential. Subclasses (except White Club and Western White) are based on kernel vitreousness as an estimate of protein content, which is in turn an estimate of flour strength.

The grading and marketing problems created by a hard-endosperm bread wheat variety with a white bran coat suggest that until a quick quality test is developed, varietal quality should be defined as: "the suitability for the end-use normally associated with the market class (or White Wheat subclass) in which a variety is automatically placed because of kernel color and shape".

Key Words: wheat quality • varieties • flour strength • U.S. Grain Standards • Triticum aestivum

² Chemist and former Cereal Technologist (now at DeKalb Agric. Ass'n., Inc., Wichita, Kans. 67203) respectively, U.S. Dept. of Agriculture.

The authors gratefully acknowledge the provision of Ohio-grown soft red winter variety samples by W. T. Yamazaki, Federal Soft Wheat Quality Laboratory, Wooster, Ohio, and unpublished milling, analytical and baking data for commercial samples by Lawrence Zeleny, Grain Division, Agricultural Marketing Service, USDA, Beltsville, Md.

Received for publication October 9, 1967.